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Strawberry Shortcake

It’s summertime in the Midwest and we’ve hit the high season for fresh, sweet strawberries. Farms in my area allow families to go out to the fields to pick their own berries. I wasn’t that adventurous this year, but I was inspired by others to get some fresh, pre-picked berries of my own.

Strawberry shortcake is a classic, summer dessert that is quick and a tasty use of fresh berries. Feel free to swap out the strawberries if a different fruit fits your fancy. The slightly sweet shortcakes have a wonderful, light texture and pair well with juicy berries and homemade whip cream. Give them a shot- enjoy!

Strawberry Shortcake

Recipe adapted from: Better Homes and Gardens

Yields: 8-10 individual cakes

Ingredients:

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 cup butter

1 egg, lightly beaten

2/3 cups milk

6 cups sliced, fresh strawberries

Whipped Cream

Directions:

1.) Cut off tops of strawberries and slice into quarters. Add 1/4 cup of sugar to the berries and mix well. Set berries aside.

2.) Mix together the remaining 1/4 cup of sugar, flour and baking powder in a medium size bowl. Cut in cold butter pieces using a pastry cutter or fork until the mixture resembles course crumbs.

3.) Add the milk and beaten egg to the flour mixture and combine just until moistened and all flour disappears.

4.) Use a cookie scoop, or spoon to drop 1/4 cup of dough onto an ungreased baking sheet. Use the back of a spoon to flatten the dough in a circle that is about 3/4 inch thick. If desired, add a sprinkle of coarse sugar on top of each cake.

5.) Bake shortcakes at 450° F for 10 minutes, or until golden brown on the bottom. The tops will turn a very light brown. Cool on a wire rack before serving.

6.) To serve the shortcakes, cut each cake in half horizontally. Scoop a few spoonfuls of berries onto the cake and top with whip cream. Add the top layer of cake back on.

Notes & Tips:

For a real showcase dessert, you could use a 8 x 1 1/2-inch round baking pan to make one large shortcake. Bake at 450° F for 15-18 minutes. To serve, cut the cake in half horizontally and layer with berries and whip cream; serve in wedges.

I found it easiest to use a cookie scoop for the dough to create evenly sized shortcakes.

If you are not a fan of strawberries, you could use other fruits such as blueberries, raspberries, or blackberries.

For the whip cream, you can make your own or just get some right from the can. No judgement here!

Feel free to top the cakes with a sprinkle of coarse sugar for some extra sweetness and crunch. Also, who doesn’t love a little sparkle?